Fruit Chutney Zwt South Africa Recipes

SOUTH AFRICAN FRUIT CHUTNEY

Steps:

• Gather the ingredients.
• Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
• Chop the apricots into chunks, reserving the soaking water.
• To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
• Chop the peaches into large chunks, discarding the pits.
• Chop or dice the onions.
• Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
• Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
• Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
• Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
• Enjoy.

AFRICAN DRIED FRUIT CHUTNEY

Steps:

• In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
• Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
• Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.

FRUIT CHUTNEY

Steps:

• Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
• Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
• If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
• Otherwise, cool and dig in!

FRUIT CHUTNEY (ZWT - SOUTH AFRICA)

Steps:

• Chop all dried fruit except the sultanas.
• Place fruit & water in a lrg mixing bowl, cover & leave overnight.
• Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
• Simmer over low heat (stirring constantly) till the sugar has dissolved.
• Bring to a boil & then lower heat. Allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
• Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
• Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
• NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.

SOUTH AFRICAN CHUTNEY CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

VEGETABLE BIRYANI (SOUTH AFRICA)

Steps:

• In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
• Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
• Add the tomatoes, spices and mint, and stir for 5 minutes.
• Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
• Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
• To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

SOUTH AFRICAN FRUIT CHUTNEY

Steps:

• Chop all the dried fruit except the sultanas.
• Place the fruit and water into a large mixing bowl, cover and leave overnight.
• Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.
• Simmer over low heat, stirring constantly, until the sugar has dissolved.
• Bring to the boil and then lower the heat.
• Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.
• Remember the fruit chutney needs to be relatively thick.
• Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.
• Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.
• Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
• This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes.